Peach and Curry Hand Pies
Recipe Type: Dessert, Baking
Serves: 6 to 8 hand pies
If you have pie dough in your freezer and ripe peaches you are set to make these easy hand pies, fit for one or more, with an elegant addition of spices.
  • 2 large peaches, peeled and diced
  • 2 T sugar (plus extra for sprinkling)
  • 1 tsp cinnamon
  • ½ tsp vindaloo curry powder (I always use Penzey's)
  • ½ tsp garam masala
  • ½ tsp chili powder
  • ½ tsp vanilla
  • ¼ tsp salt
  • prepared pie dough (about 1 premade frozen crust, defrosted, or generous ½ lb favorite dough)
  • 1 egg, beaten
  1. Preheat oven to 400F.
  2. Line baking sheet with parchment or Silpat. Mix beaten egg with a splash of water and set aside.
  3. In a small bowl, combine peaches, sugar, spices and vanilla.
  4. Working with a floured surface and pin, roll out dough to about ?" thickness and cut to desired size for hand pies, re-rolling/cutting scraps as necessary. I was able to cut three 4" pies (so six 4" pieces) and four 3" pies (eight 3" pieces) from my dough.
  5. Transfer bottom pieces of pastry to lined baking sheet and top with a heaping tablespoon of peach mixture. Brush edges of pastry with egg wash.
  6. Lightly re-roll top pastry pieces so they're ever so slightly larger than the bottom pastries and lay them on top, gently pressing to adhere. Crimp edges with a fork.
  7. Brush egg wash over hand pies and sprinkle liberally with sugar. Cut a few vents in pastry to allow steam to escape.
  8. Bake hand pies for 15-17 mins or until golden brown. Allow to cool slightly before transferring to a wire rack. Serve warm or at room temp. (Leftovers are great reheated in a toaster oven!) Enjoy!
Recipe by Honest Cooking at